Pumpkin Dessert Squares

This tastes great! I first tasted this recipe at Williams-Sonoma; it was fantastic and easy to make!

1 box yellow cake mix
1/2 cup melted butter
3 large eggs
1 jar Muirhead Pumpkin Pecan Butter
1/8 cup milk
1 Tbs flour
1/4 cup sugar
1/4 cup butter
1 tsp Cinnamon

Preheat the oven to 350 degrees and lightly grease a 9x13 pan.

Reserve 1 cup of the yellow cake mix. Mix the remaining cake mix with ½ cup melted butter and 1 egg. Press into the bottom of the prepared sheet pan.

Mix 1 jar of the Muirhead Pumpkin Pecan Butter with 2 large eggs and 1/8 cup milk. Pour over the cake mixture in the pan.

Mix the reserved cup of the cake mixture with 1 T flour, ¼ cup sugar, ¼ cup butter and 1 t cinnamon. Mix with a pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture. Bake in a preheated oven for 35-40 minutes or until golden.

Coconut Bundt Cake

This is the recipe for the cake served at the birthday celebration for James in October 2007

3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
(Many readers suggest adding 1 ½ - 2 t. baking powder to make it not so heavy. I added 2 t.)

1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Submitted by Janice Robinson

Oreo and Fudge Ice Cream Cake

INGREDIENTS:

1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

DIRECTIONS:

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
   
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
   
3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

This delectable dessert was made for Claire's birthday.
Recipe submitted by Maria Jones thanks to allrecipes.com.

Quick and Delicious Hamburgers

1 pound ground beef
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried basil leaves

Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four or five balls, and flatten into patties.
Cook on a grill about 3 to 5 minutes on each side, or to desired doneness. Top with desired toppings and condiments.

taken from allrecipes.com (Chris' Bay Area Burger)

submitted by Cathi Harbertson (I made them for a group of friends tonight and everyone loved them....super easy.)

Baked Beans

2 16-oz. cans of pork and beans
1 lb. ground beef
1 medium onion, chopped
1/4 cup green pepper, chopped
1 T. brown sugar
pinch of dry mustard
1 can tomato sauce
1/2 T. vinegar
1/2 tsp. oregano
shake of garlic salt
1 T. molasses

Preheat oven to 350 degrees. Brown the ground beef with the onion and green pepper. Drain.

In a bowl, mix the remaining ingredients. Add meat mixture. Pour into 9x13 pan. Top with shredded cheese. Bake for 30 minutes.

Submitted by Sarah Boman